Chicken with Apricot and Almonds

1 tsp ground cinnamon
2 tsp smoked paprika
1 tsp cumin
2 tsp salt
6 boneless chicken breasts, sliced
1 tbsp olive oil
1 cup dried apricots
3/4 cup water
2 tbsp honey
1 tbsp lemon juice
1/2 cup toasted almonds
4 cups basmati rice

In a large bowl, combine spices and salt. Add chicken and toss to coat. Heat oil in a large skillet set over med-high heat. Add chicken and cook, stirring for 5 min. Add apricots and water and bring to a simmer. Cook for five minutes, stirring occasionally.
Remove from heat. Stir in honey, lemon juice, and almonds. Serve over rice.